Strawberry Cinnamon Rolls
These strawberry cinnamon rolls are soft, fluffy, and made with a milk bread dough for an ultra-pillowy texture. Swirled with jammy strawberry filling and finished with tangy strawberry cream cheese frosting, they’re the perfect fruity twist on classic cinnamon rolls.
Equipment
Ingredients
For the Strawberry Jam Filling
- 2 cups frozen or fresh strawberries
- 2 tablespoons brown sugar packed
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon pure strawberry extract optional
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Dough
- 3 2/3 cups bread flour *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk room temperature
- 1/3 cup heavy cream room temperature
- 1 large egg room temperature
- Tangzhong from recipe above
- 8 tablespoons unsalted butter room temperature
For the Brown Sugar Cinnamon Filling
- 1/2 cup unsalted butter room temperature
- 2/3 cup light brown sugar packed
- 1 teaspoon ground cinnamon
For the Strawberry Cream Cheese Frosting
- 6 tablespoons unsalted butter room temperature
- 4 ounces cold cream cheese
- 1 cup powdered sugar
- 2 tablespoons reserved strawberry jam
- 1 tablespoon heavy cream
Instructions
Make the Strawberry Filling
- Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook. When they start to thicken, whisk the cornstarch and water together, then stir it into the berries. Continue cooking until the jam is super thick and paste-like, about 2-4 minutes longer. Stir in the strawberry extract if using, transfer to a bowl, and set aside to cool. (Reserve 2 tablespoons in a separate bowl for the frosting)
Make the Tangzhong
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
Make the Cinnamon Roll Dough
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic. Set aside while you make the filling.
- In a large bowl, make the brown sugar filling. Combine the butter, brown sugar, and cinnamon with a spoon until smooth.
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21×15 rectangle. Spread the brown sugar filling across the entire surface of the dough. Then spread the strawberry jam filling on top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
- While the rolls are baking, make the cream cheese frosting. In a stand mixer bowl, combine the cream cheese and butter until smooth and lump-free. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream and reserved strawberry jam.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftovers can be kept in an airtight container at room temperature for up to 4 days. I recommend warming them in the microwave for 15-20 seconds or in a 350°F oven before serving!
